Name: Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican-American
Ingredients: For the Shrimp:; 1 lb large shrimp, peeled and deveined; 2 tablespoons olive oil; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; For the Mango Salsa:; 1 ripe mango, diced; 1/2 red bell pepper, diced; 1/4 cup red onion, finely chopped; 1 jalapeño, seeded and minced; 2 tablespoons fresh cilantro, chopped; 1 tablespoon lime juice; 1/4 teaspoon salt; For the Lime-Chili Sauce:; 1/4 cup Greek yogurt (or sour cream); 2 tablespoons mayonnaise; 1 tablespoon lime juice; 1 teaspoon sriracha (or chili sauce); 1/2 teaspoon honey; 1/4 teaspoon garlic powder; For the Bowls:; 2 cups cooked rice (white, brown, or cauliflower); 1 large avocado, sliced; Lime wedges and extra cilantro for garnish

Description

Fresh shrimp and creamy avocado are paired with a bright mango salsa and a spicy-sweet lime-chili sauce for a quick and healthy bowl meal.

Ingredients

Scale

For the Shrimp:
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Mango Salsa:
1 ripe mango, diced
1/2 red bell pepper, diced
1/4 cup red onion, finely chopped
1 jalapeño, seeded and minced
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
1/4 teaspoon salt
For the Lime-Chili Sauce:
1/4 cup Greek yogurt (or sour cream)
2 tablespoons mayonnaise
1 tablespoon lime juice
1 teaspoon sriracha (or chili sauce)
1/2 teaspoon honey
1/4 teaspoon garlic powder
For the Bowls:
2 cups cooked rice (white, brown, or cauliflower)
1 large avocado, sliced
Lime wedges and extra cilantro for garnish

Instructions

1. Prepare the shrimp: In a bowl, toss shrimp with olive oil, chili powder, cumin, salt, and pepper. Set aside.
2. Make the mango salsa: In a separate bowl, combine mango, bell pepper, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and refrigerate until ready to serve.
3. Make the lime-chili sauce: Whisk together yogurt, mayonnaise, lime juice, sriracha, honey, and garlic powder until smooth. Adjust seasoning to taste.
4. Cook the shrimp: Heat a skillet or grill pan over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
5. Assemble the bowls: Divide cooked rice among bowls. Top with sliced avocado, cooked shrimp, and a generous spoonful of mango salsa. Drizzle with lime-chili sauce. Garnish with lime wedges and cilantro.

Notes

For a low-carb option, use cauliflower rice. The lime-chili sauce can be made up to 2 days ahead and stored in the refrigerator.

Prep Time: 20 minutes
Cook Time: 10 minutes
Method: Main Course
Cuisine: Mexican-American

Nutrition

Calories: 420 kcal
Sugar: 12 g
Fat: 18 g
Carbohydrates: 35 g
Protein: 28 g